In a large bowl, whisk together flour, powdered sugar and salt.
Work in butter and egg yolk, with a pastry blender or with your fingers, until pea sized pieces are formed.
Add ice water one tablespoon at a time until dough comes together.
Form dough into a disk. Wrap in plastic wrap and chill in refrigerate for at least one hour or up to overnight.
On a lightly floured surface, roll dough to scant 1/4-inch thickness.
Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans
Dock the bottoms of tart crusts with a fork. Freeze for 30 minutes.
Heat oven to 375ºF. Place tart pans on a large baking sheet.
Line tart shells with 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don’t have pie weights)
Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
Blueberry Filling
Set aside 1 cup blueberries. Combine the remaining 3 cups blueberries, sugar, corn starch and lemon juice in a medium saucepan.
Simmer over low heat, stirring occasionally, until blueberries are softened and sauce is thickened, about 5 minutes.
Stir in the reserved 1 cup of blueberries during the last minute of cooking.
Remove from heat and let cool completely.
Earl Grey Whipped Cream
Combine heavy cream and tea leaves or tea bag in a small saucepan.
Heat just until bubbles form around the edges.
Transfer to a small bowl, cover with plastic wrap and let cool.
Pass through a sieve to strain out tea leaves or remove tea bag.
Cover surface with plastic wrap and place in refrigerator to chill.
Transfer chilled cream to a large bowl. Whip with an electric mixer until thickened.
Add powdered sugar and food color in separate additions and continue whipping at high speed just until stiff peaks form.